Study On Extraction And Separation Analysis&Antioxidant Activity Of Total Flavonoids From Cinnamon

In this thesis,the study of extraction,separation and purification, analysis methods and antioxidant activity of cinnamon total flavonoids were conducted with cinnamon and cinnamon residue after volatile oil extraction as raw materials and total flavonoids as studying object. The study results could provide a certain theoretical foundation for comprehensive utilization and further development of cinnamon.(1)The cinnamon total flavonoids were qualitatively analyzed with the means of colour reaction, thin layer chromatography, UV-vis spectrum, high performance liquid chromatography (HPLC), infrared spectroscopy (IR) and so on. The quantitative analysis methods of cinnamon total flavonoids were established with the methods of UV-vis spectrophotometry with NaNO2-Al(NO3)3-NaOH as colour-developing reagent and rutin as standard sample. The method had good stability and precision and the average recovery rate was high.(2)The extraction of cinnamon total flavonoids was studied with the methods of solvent extraction and ultrasonic-assistant extraction. The extraction conditions of total flavonoids were optimized by single factor and orthogonal experiments. The results showed that the optimal conditions of total flavonoids extracted from cinnamon and cinnamon residue by using ethanol extraction were as follows:①ethanol concentration60%, material/liquid ratio1:60(g·mL-1), extraction time6h and extraction temperature70℃;(2)extraction temperature80℃extraction time4h, ethanol concentration50%and material/liquid ratio1:40(g-mL-1.Under the optimal conditions, the extraction rate of total flavonoids of cinnamon and cinnamon residue reached16.10%and3.80%.The optimal conditions of total flavonoids extracted from cinnamon and cinnamon residue by using water extraction were as follows:①material/liquid ratio1:50(g-mL-1),extraction time1h and extraction temperature80℃;②material/liquid ratio1:50(g-mL-1), extraction time5h and extraction temperature90℃. Under the optimal conditions, the extraction rate of total flavonoids of cinnamon and cinnamon residue reached7.60%and1.51%.The optimal conditions of total flavonoids extracted from cinnamon residue by using ultrasonic-assisted extraction were as follows:ethanol concentration50%,material/liquid ratio1:50(g·ml-1),extraction time30min and extraction temperature50℃.Under the optimal conditions, the extraction rate of total flavonoids reached3.56%.(3)The separation and purification of cinnamon total flavonoids were studied with the method of macroreticular resins. The major factors which had influence on static and dynamic adsorption and desorption of macroreticular resins were investigated.The separation and purification conditions of cinnamon total flavonoids were optimized.The experiment results of static adsorption and desorption of nine kinds of macroreticular resins showed that the adsorption and desorption effects of HPD-500was ideal.The optimal static adsorption and desorption conditions of HPD-500were as follows:adsorption balance time6h, desorption balance time3h, concentration of sample solution0.8mg·mL-1, pH value of sample solution6.0,adsorption and desorption temperature30℃and60℃, eluent ethanol concentration80%; the optimal dynamic adsorption and desorption conditions of HPD-500were as follows:concentration of sample solution1.2mg·mL-1,feeding speed of sample solution1.5mL·min-1, eluent feeding speed2.0mL·min-1, eluent quantity150mL.Under the optimal conditions,the content of purification product obtained from separation and purification of cinnamon total flavonoids reached91.81%.(4)The antioxidant activity of cinnamon total flavonoids was studied. The results showed that there was a dose-response relationship between concentration and the scavenging rate and the scavenging rate increased gradually with the increasing concentration in the certain concentration range.When the cocentration was2.0mg·mL-1, the scavenging rates of the coarse extraction and purification products of cinnamon total flavonoids to1,1-Diphenyl-2-picrylhy-drazyl free radical reached94.29%and87.14%,the cinnamon residue reached93.86%and90.27%;when the cocentration was4.5mg·mL-1, the scavenging rates of the coarse extraction and purification products of cinnamon total flavonoids to hydroxy radical reached40.49%and37.74%, the cinnamon residue reached36.02%and30.65%;when the cocentration was 4.0mg-mL-1, the scavenging rates of the coarse extraction and purification products of cinnamon total flavonoids to superoxide anion radical reached23.46%and21.09%,the cinnamon residue reached18.84%and16.84%.